Sinigang na Sardinas

A light, tamarind-based Filipino soup using canned fish and loaded with vegetables

Prep Time10

Total Time23

Course: Main Dish

Cuisine: Filipino

Keyword: easy sardines recipe, mackerel recipe, sinigang

Servings: people

Calories: 3076kcal

Author: Vanjo Merano

Separate the mackerel from the oil using a kitchen strainer. Set both aside.
45 oz mackerel
Heat cooking oil and then sauté the onions until the layers separate.
3 tablespoons cooking oil, 2 pieces onions
Add ginger and garlic. Continue to sauté until the garlic starts to brown.
4 thumbs ginger, 8 cloves garlic
Add the tomatoes. Sauté for 1 minute.
5 pieces tomatoes
Pour the oil from the canned mackerel into the cooking pot. Add 1 tablespoon of fish sauce and ½ teaspoon of ground black pepper. Stir.
Fish sauce and ground black pepper to taste
Add miso paste and pour 1 ½ quarts of water. Let it boil.
1/4 cup miso paste
Add the daikon radish. Continue cooking in medium heat setting for 5 minutes.
6 ounces daikon radish
Add Maggi Magic Sinigang with Gabi. Stir.
75 grams Maggi Magic Sinigang with Gabi
Add the eggplant. Boil for 2 minutes.
3 pieces eggplant
Add the okra, long green peppers, and string beans.
12 pieces okra, 4 pieces long green peppers, 15 pieces string beans
Pour the remaining water, cover the pot, and let it re-boil. Continue cooking for 2 minutes.
Put the mackerel into the pot. Gently stir.
Add the water spinach (kangkong). Cook for 2 to 3 minutes.
1 bunch water spinach
Season with more fish sauce and ground black pepper as needed.
Fish sauce and ground black pepper to taste
Transfer to a serving bowl. Serve hot.
Share and enjoy!

Do not throw away the mackerel oil. This oil is more than just a byproduct, it helps carry the fish’s flavor across the broth. But it can also be gritty, so I suggest straining it through a fine mesh. This makes the soup cleaner while keeping the taste full. Use it right after sautéing the aromatics for better blending.
Pick the right brand of miso. Some miso pastes are salty, others are sweeter. Choose white miso if you want mildness, or yellow for a fuller profile. I usually stick with white or yellow for a more balanced broth.
Don’t chop your vegetables too early. If you're prepping ahead, store sliced radish and eggplant in water to keep them from browning. But keep kangkong leaves whole and unwashed until the last minute. This keeps everything fresh and prevents limp, soggy greens.
Add more water only if needed. The 2 quarts in the recipe are split for a reason. Start with 1.5 quarts and only add the rest after the vegetables soften. This helps control the flavor strength and keeps the soup from tasting watered down.